I made this dish at the Fargo Health Expo 2012 in July, and everyone loved it... So, I thought I would share this with you guys (aka: my "internet peeps.")
This recipe is an adaptation from Chef Chloe's cookbook entitled, "Chloe's Kitchen." (If you don't have this cookbook, you need to get it. Now! It has some amazing recipes in it, and its very reasonably priced. You can find it on Amazon.com.)
Chloe states that this is her favorite recipe from her cookbook, and it is mine as well.
This is bursting with flavor. I love making this, especially for company! I add a lot more cilantro than she does, and I combine it together with everything else instead of using it just as a garnish, like she does. The flavor of the coconut, garlic, and ginger, go very well with the fresh grated carrots, green onions, and cilantro! I usually omit the chili-garlic sauce (which can be found at any Asian market, by the way), because I am still nursing Zoë, and she doesn't like spice. But, I think its even better without the spiciness, but that's my own opinion, now tell me yours!!
Peanut Asian Noodles
Yield: 4 servings
1 pound brown rice noodles (I prefer spaghetti style for this)
1 cup coconut milk
½ cup water
¼ cup maple syrup
¼ cup Tamari soy sauce
½ cup organic peanut butter (or sun butter, tahini, or almond butter) (See "TIP")
1 TB chili-garlic sauce, optional (omit if you do not want spice)
1-2 tsp fresh grated ginger
4 cloves garlic, minced
4 TB lime juice
1 TB toasted sesame oil
4-6 green onions, thinly sliced
3 large carrots, peeled and shredded
½ cup peanuts, roughly chopped, for garnish, optional
¼-1 cup roughly chopped fresh cilantro
1. Bring a large pot of heavily salted water to a boil. Add brown rice noodles and cook according to package directions. Drain, rinse with cold water, and drain again. Return noodles to pot.
2. Meanwhile, make the sauce by combining coconut milk, water, maple syrup, soy sauce, peanut butter, chili-garlic sauce, ginger, and garlic in a medium saucepan. Let cook over medium heat, whisking frequently, until sauce comes together and thickens. Remove from heat and mix in lime juice and sesame oil.
3. Toss hot noodles with the sauce, scallions, carrots, and cilantro. Garnish with peanuts (if desired) and serve. Any leftovers can be served warm or cold the next day.
TIP: If you have an allergy to peanuts, use sun, almond, or sesame butter in place of peanut butter. (The toasted sesame oil gives a nice pea-nutty flavor anyway.)
